Chunky Nutty Granola Bars

I am so excited to share this recipe with you. I was keeping this for my secret project BUT have had so many of you ask if I could share it so here it is.

So why do I love this recipe so much? Well I am all for keeping things not only healthy but simple. This recipe not only makes the most delicious granola bars but can also be made into chunky nutty granola, perfect for busy mornings. I love having this with some coconut milk and fresh berries or taking the bars with me for a healthy on the go snack. Which ever way you decide to go you won’t be disappointed.

If you are like me and can’t decide, use half the recipe for granola bars and the other half for granola. Both can be stored in a airtight container for up to a week but I guarantee they won’t last that long.

Chunky Nutty Granola Bars

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  • 1/2 cup of buckwheat
  • 1/2 cup of rolled oats
  • 1/2 cup of puffed rice
  • 1/4 cup of sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp linseeds
  • 1 cup of chopped nuts
  • Pinch of himalayan salt
  • 1/2 tsp cinnamon
  • 1/2 TSP of vanilla
  • 1/2 cup of honey/maple syrup
  • 1/2 cup of melted coconut oil
  • 3 tbsp of nut butter


Pre heat oven to 180 degrees C and line a baking tray with baking paper (for granola) or grease a silicon mould (for bars, I used mini loaf moulds).

In a large bowl add all dry ingredients giving it a real good mix.

Now add all wet ingredients and stir. The mixture should be well coated with the wet ingredients and slightly sticky. This will allow it to set nicely once cooled.

Now with wet finger tips, press the mixture into the base of the moulds if making the granola bars. You want them to be around 1.5 cm thick. If making granola simply spread the mixture out onto the baking paper.

Place in oven and bake for 15 mins or until golden.

Remove from oven and leave to cool completley.

Store in an airtight container.

Breaky Muffins

Looking for a savoury snack or quick breakfast idea? Then these simple savoury muffins may be your new goto.
Hux even had some for lunch yesterday and absolutely loved it!

I’m very much a sweeter kinda breaky gal so I have been looking at adding more savoury foods into my mornings and these are definitely a winner. I hope you like them just as much as we do.

Don’t forget to tag me if you end up making them, I would love to see your creations.

Breaky Muffins

  • Servings: 9
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  • 1 cup of buckwheat flour
  • 1 cup of almond meal
  •  2 tsp of baking powder
  • Salt and pepper
  •  1 tbsp each of dried oregano, rosemary and fresh parsley
  •  1 carrot grated
  •  1 zucchini grated
  •  2 eggs
  •  1 cup of almond milk
  •  1 tbsp of nutritional yeast or sprinkle of goats feta
  •  Handful of olives or sundried tomatoes
  •  Pumpkin seeds

Pre heat oven to 180°C and prep a silicon muffin tray
In a large bowl add all dry ingredients and mix together
In a seperate bowl add in all other ingredients whisking to combine. Add this to your dry ingredients and give it a really good mix.
Pour mixture into muffin moulds and top with pumpkin seeds, bake for 20- 25 mins or until brown and cooked through
Let cool in tray before putting in a airtight container and enjoy

Baked Berry Oats

Yumm!! This is one of my absolute fav recipes for breakfast. Super healthy, incredibly filling and so delicious that it will be a winner in your household too.

Oats are such a nourishing option when it comes to breakfast. A source of carbs and protein, as well as being low GI (which means no crazy buzz with the crash afterwards). To make oats a little more glamorous I have packed this recipe full of sweet berries, nuts and seeds.

I like to make these on a Sunday so I have breakfast sorted for the next few days. Alternatively you can halve the recipe so you can still mix up your breakfasts with other recipes or if you have a family than this will feed you all without having to make sperate breakies (winning!!)

I like to top mine with coconut yoghurt, extra nut butter and some fresh berries but feel free to mix it up either with greek yoghurt or even ice cream for a dessert option.

Baked Berry Oats

  • Servings: 4
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  • 2 cups of rolled oats
  • 2 tbsp of chia seeds
  • 2 tbsp of linseeds
  • 2 tbsp of pumpkin seeds
  • 1/2 tsp of ground cinnamon
  • 1/2 cup of coconut flakes
  • 1/4 cup of crushed walnuts
  • 1/4 tsp of vanilla extract
  • 2 tbsp of honey or maple syrup
  • 1 tbsp of almond or peanut butter (optional but totally worth it)
  • 1 cup of coconut or almond milk
  • 1 cup of frozen berries


Pre heat your oven to 180 degrees C.

In a large bowl combine all your dry ingredients. Mix well.

Now add in your wet ingredients stirring to make sure the mixture is well combined and spread through evenly.

Divide mixture into 4 seperate oven proof dishes (I used a small quiche dish) or one large oven proof bowl.

Place in oven and bake for 20-25 mins or until top is golden.

To serve top with either coconut or greek yoghurt.

Overnight Superfood Soak

This is one of those recipes that I just randomly threw together one night in the hopes that it would work out in the morning and luckily it did.

I guess it is almost like a bircher muesli but this one is gluten free and dairy free. Sometimes it’s the most simplist breakfasts like this that end up becoming one of your favs.

The nuts and seeds soak overnight releasing all their amazing nutrients and allowing for easier digestion. You can either eat as is or heat it up on the stove by adding a little more coconut mylk to have a warm porridge., yummo!

Don’t let the list of ingredients put you off, you simply just add them all into a bowl before adding your coconut mylk and vanilla and presto! All the hard work is done.

Overnight Superfood Soak

  • Servings: 1
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  • 1/2 cup of rinsed buckwheat
  • 1/4 cup of chia seeds
  • 2 tbsps of pumpkin seeds
  • 2 tbsps of sunflower seeds
  • 1/4 cup of shredded coconut
  • 1 tsp of hemp seeds (optional)
  • 1/4 cup of crushed nuts (I used walnuts)
  • 1/4 tsp of cinnamon
  • 1/4 cup of raisins
  • 1-1 1/2 cups of coconut mylk
  • 1 TSP of vanilla protein powder (check the ingredients to make sure it’s not full of nasties, optional)
  • Toppings: Honey and banana

Place all ingredients into a bowl and mix well.

Place in the fridge overnight to soak.

In the morning top with honey and banana or even some coconut yoghurt. You could also add in some raw cacao nibs for a chocolate hit.

If having warm simply pop into a small saucepan and add a little extra liquid. Cook just enough to heat through.

You can double or triple the dry ingredients and store in a airtight jar ready for more yummy breakfasts and just add the wet ingredients when making it.

Coconut and Banana Chia Pudding

If you haven’t yet jumped on the Chia Pudding bandwagon than have I got a recipe for you.

So what’s so good about Chia Puddings? Well besides being able to make them ahead of time they are nutritious, taste amazing and are super easy to whip up.

Chia seeds are packed full of incredible health benefits. They are high in fiber, omega-3 fatty acids (hello healthy skin and hair), protein and can help with digestion. I love using them in cooking for an egg replacement or thickener. They are so versatile which is why these tiny seeds are now seen everywhere.

With the added nutrients and minerals from the banana and coconut this breaky will keep you fueled all morning long.

Coconut and Banana Chia Pudding

  • Servings: 1
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  • 1 ripe banana
  • 1/4 cup of chia seeds
  • 1 cup of unsweetened coconut milk
  • 1/4 tsp of ground cinnamon
  • 3 drops of vanilla extract
  • 1 tbsp of shredded/flaked coconut
  • 1 tbsp of sunflower seeds (optional)

In a blender add all ingredients except the chia seeds and sunflower seeds.

Blitz together to make a nice creamy mixture. Add chia seeds stirring them through so they are all mixed in ready to soak in all that goodness.

Pour into a bowl and top with some extra coconut and sunflower seeds. Cover and leave in the fridge overnight to set.

In the morning simply take it out and enjoy!